This luxurious puff-topped chicken pie from 1987 is sure to become a firm family favourite.
Preheat the oven to 200°C/180°fan/Gas 6.
Melt the butter in a saucepan and sauté the carrots, onions and mushrooms for 5 minutes.
Stir in the flour, mustard and crumbled stock cube and gradually add the milk, stirring until the sauce thickens, boils and is smooth.
Remove from the heat and add the chicken, asparagus, seasoning and cream to the sauce. Pour the mixture into a 1.25 litre (2 pint) pie dish.
Roll out the pastry to the same size as the dish, dampen the rim of the dish and cover with the pastry. Use any trimmings to make decorations for the pie. Brush all over with beaten egg. Bake for 25 minutes until the pastry is golden brown.
Cook’s tips. To get 450g (1lb) cooked chicken, add a small whole chicken to a pan with 1 onion, carrot and leek, sliced. Cover with water, bring to the boil then cover and simmer for 1 hour or until well cooked. Discard the bones and dice the chicken meat. Strain the stock and freeze in handy sized portions for sauces and casseroles.